This aromatic vegan strawberry coconut tart is suffused with fresh ginger, lemon, cinnamon, and cardamom. It has a nutty, gluten-free oat and coconut crust and is topped simply with strawberries tossed in maple syrup and toasted coconut. To set the coconut filling, I used agar agar flakes; agar agar is a clear, flavorless seaweed product that can be used as a vegan gelatin alternative. Look for it in the seaweed aisle or find concentrated agar agar powder in the baking aisle.